Dusty Jacks Navel Brown Bread

Step 1: Combine all your dry ingredients in a mixing bowl.

Step 2: In a separate bowl, combine your buttermilk, honey, molasses and eggs and whisk together.

Step 3: Add the egg mixture into your dry and mix until all lumps are gone.

Step 4: Coat 14.5- to 15-ounce cans (about 4 inches tall and 2 3/4 inches wide) with cooking spray and place a round piece of parchment paper in the bottom of each can. Spray that to.

Step 5: Place a trivet or steamer insert into the bottom of a tall stockpot.

Step 6: Fill with water to reach 1 1/2 inches above the trivet. Cover with a tight-fitting lid and bring to a simmer over medium-high.

Step 7: Divide batter evenly between prepared cans (about 1 cup of batter per can;

Step 8: The batter should fill the cans no more than 2/3 of the way full).

Step 9: Place a small square of foil over the top of each can to serve as a lid and secure with a heavy-duty rubber band or string.

Step 10: Set cans on trivet in the pot of boiling water.

Step 11: The water should reach about halfway up the sides of the cans (if not, add additional hot water).

Step 12: Cover and return to a simmer over medium-high heat.

Step 13: Reduce heat to medium-low and gently simmer until bread is set and gently pulling away from sides of cans, 35 to 40 minutes. (Some folks took 90 minutes)

Step 14: A skewer inserted into the center should come out with moist crumb.

Step 15: Remove with tongs.

Step 16: And turn upside down on racks.

Step 17: Let cool 10 minutes and remove bread.